THREE DELICIOUS RECIPES FOR A BETTER NIGHT’S REST
TERIYAKI SALMON WITH BROCCOLI NOODLES Serves four
4 salmon fillets; 250g egg noodles; 2tbsp toasted sesame oil; bunch spring onions, sliced; 300g broccoli, cut into florets; 300g mushrooms, sliced; 1tbsp sesame seeds For the teriyaki sauce: 4tbsp soy sauce; 4tsp mirin; 1tbsp clear honey; 1tbsp diced fresh root ginger; 2 garlic cloves, crushed
1 Make the sauce by mixing ingredients together and brush over the salmon fillets.
2 Put noodles on to boil then heat 1tbsp sesame oil in a pan over a medium heat.
3 Add salmon fillets and cook for three minutes each side until golden brown.
4 Heat remaining sesame oil in a wok over a high heat. Add spring onions, broccoli and mushrooms. Stir-fry for five minutes.
5 Drain noodles. Combine with the veg and remaining sauce. Heat for two minutes then divide the mixture between four plates.
6 Top with salmon fillets, sprinkle with sesame seeds and serve.
CHIA SEED SCRAMBLED EGGS WITH AVOCADO Serves two
1 ripe avocado, stoned and peeled; a squeeze of lime juice; 4 medium free-range eggs; 3tbsp milk; 1tbsp chia seeds; handful fresh parsley sprigs, chopped; 1tbsp olive oil; 1tbsp butter; sea salt and freshly ground black pepper
1 Mash the avocado flesh roughly with a fork and stir in the lime juice. Season with sea salt and black pepper.
2 Beat the eggs with the milk in a bowl. Add chia seeds and parsley and season lightly with salt and pepper.
3 Heat the oil and butter in a non-stick pan set over a medium to low heat. Pour in the egg mixture and stir with a wooden spoon until the eggs scramble and set. When they have thickened and there’s no liquid left in the pan, remove from the heat.
4 Divide the eggs between two plates and eat immediately with the smashed avocado.
CHERRY, OAT AND ALMOND CRUMBLE Serves four
900g cherries, stoned; 4tbsp caster sugar; 3tbsp water; 2tsp cornflour; dash of lemon juice; 3tbsp flaked almonds; creme fraiche to serve Crumble: 85g butter; 150g plain flour; 60g rolled oats; 4tbsp ground almonds; 60g brown sugar; 2tbsp pumpkin seeds
1 Preheat oven to 180C/350F/gas mark 4.
2 Put cherries, sugar and water in a pan over a low heat until sugar dissolves. Bring to the boil, reduce heat and simmer gently for 10 minutes.
3 In a bowl, stir cornflour into some cherry juice until smooth. Add to cherries and stir until it thickens. Add lemon juice to taste and spoon into a baking dish.
4 For the crumble, cut butter into pieces and rub into flour until like breadcrumbs.
5 Stir in oats, ground almonds, sugar and pumpkin seeds. Sprinkle with 3tsp cold water and stir to create small clumps.
6 Spoon crumble over cherries, sprinkle with flaked almonds. Bake in preheated oven for 30–35 minutes. Serve hot with creme fraiche.